What is Birrieria Aguinaga's health inspection score?

Birrieria Aguinaga has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Birrieria Aguinaga last inspected?

Birrieria Aguinaga was last inspected on December 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Birrieria Aguinaga have?

Birrieria Aguinaga has 96 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Birrieria Aguinaga safe to eat at?

Birrieria Aguinaga has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Birrieria Aguinaga serve?

Birrieria Aguinaga serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Birrieria Aguinaga

Name: Birrieria Aguinaga
Address: 2829 W NORTHWEST HWY #520, Dallas, 75220
Rating: 42

2829 W NORTHWEST HWY #520, Dallas

Data may be outdated — inspected 12/4/2023

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0Poor

American•Northwest Dallas

Ranked #344 of 430 in Northwest DallasBetter than 17% of american restaurants

Improving

10 inspections

Last: Dec 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.6

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

2829 W NORTHWEST HWY #520, Dallas, TX 75220

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Violation Timeline

Sep 2019

1 inspections

2 intermediate

8 basic

Sep

Mar 2020

2 inspections

7 intermediate

11 basic

Oct 2020

2 inspections

6 intermediate

17 basic

Oct

Apr 2021

1 inspections

6 intermediate

9 basic

Nov 2021

1 inspections

1 intermediate

6 basic

Nov

Mar 2022

1 inspections

1 intermediate

4 basic

Apr 2023

1 inspections

3 intermediate

7 basic

Apr

Dec 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside dirty microwave (to-go)
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leak under one 3-comp sink next to back door, other 3-comp sink with leaking faucet; Repair plumbing @ ice cream area. Observed utility sink and hand sink draining into dump tank and not a floor drain

Basic (6)

−12 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in WIC and test strips for sanitizer (CL)
DAL-4*31 Handwashing lavatory - used for other purpose−2
Observed wetting cloth in hand sink
DAL-5*32 Damaged Equipment−2
Repair torn RIC gaskets and peeling can opener blade
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
in WIC/WIF
DAL-8*42 Dirty nonfood contact surfaces−2
clean dirty can opener

Base deductions−22 pts

Apr 23

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw fish over RTE veggies
DAL-2*10 Clean Sight and Touch−5
Clean inside dirty microwaves and dirty can opener
DAL-3*19 Water & Plumbing in good repair- per code−5
Observed leak under 3-comp sink and spray hose @ other 3-comp sink next to ice machine

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer in every RIC
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
For food cart, salt & chamoy, hot hold unit, and RIC food
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Provide scoops with handles for containers of food
DAL-8*42 Dirty nonfood contact surfaces−2
Clean dirty WIC/RIC shelves and moldy WIC gaskets
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-10*32 Damaged Equipment−2

Base deductions−29 pts

Mar 22

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed rice stored at 46 Degrees F in WIC.

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not expired with City of Dallas. Call 214-670-8083 for info.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back doors and outside WIC.
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
Observed equipment stored on the floor in outside storage area.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in outside WIC.

Base deductions−13 pts

Nov 21

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
Drain pipes must end at least 1" above floor drains.

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not on site. Call 214-670-8030 for information.
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Datemark foods held longer than 24 hrs for no more than 7 days.
DAL-4*29 Sanitizing solutions, testing devices−2
Sanitizer test strips not on site.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food not in use must be covered--walk in cooler.
DAL-6*42 Dirty nonfood contact surfaces−2
Clean reach-in-cooler gaskets.
DAL-7*47 Conditions of Permit-in use of food equipment−2
Need a sign about the inspection report.

Base deductions−17 pts

Apr 21

Routine InspectionScore: 61

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed rice 50.5 degrees F, tomatoes 45 degrees F, beef 52 degrees F. Unit reads 55 degrees F.
DAL-2*03 Food products not maintained at 135øF or above−5
Observed barbacoa 121 degrees F and 127 degrees F, chicken 130 degrees F
DAL-3*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
Observed washing dishes without sanitizing
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw bacon over RTE
DAL-5*15 Bare hands contact with ready-to-eat foods−5
Observed bare hand contact w/ ready-to-eat foods
DAL-6*14 Wash hands after all other activities−5
Observed no hand washing

Basic (9)

−18 pts

DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Observed inconsistent date marking
DAL-8*31 No soap at handsink−2
No soap in womens restroom
DAL-9*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as mat, exposed insulation material
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in storage
DAL-11*27 Cooling method, criteria - smaller portions−2
Cool foods in smaller portions on ice
DAL-12*39 Equipment in good repair and proper adjustment.−2
Observed torn RIC gaskets, broken RIC handle
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drinks in food prep area and on clean dish rack
DAL-14*40 Reuse of single service articles−2
Observed re-using single-use containers (sour cream container, etc)
DAL-15*41 Food storage containers, identified with common name of food.−2
Label dry powder ingredients

Base deductions−48 pts

Oct 20

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket <10 ppm Cl
DAL-2*14 When to wash hands−5
Observed not washing hands after cutting raw meat before touching door handles to retrieve more meat.

Basic (6)

−12 pts

DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed using towel as non-slip mat
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food in WIC not covered.
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
Observed cookware on floor
DAL-6*40 Reuse of single service articles−2
Observed re-using single-use containers
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty WIC shelves
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
Observed dusty vents

Base deductions−22 pts

Oct 20

Routine InspectionScore: 65

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef over RTE foods
DAL-2*10 Clean Sight and Touch−5
Observed dirty inside microwave
DAL-3*14 When to wash hands as often as necessary during prep−5
Observed not washing hands between going outside and handling food, not washing hands between handling soiled dishes and handling food.
DAL-4*18 Toxic items labeling-non original container−5
Observed spray bottle and towel bucket not labeled.

Basic (11)

−22 pts

DAL-5*21 RFSM - Not On Site−2
No manager on site at time of inspection
DAL-6*27 Cooling method, criteria - smaller portions−2
cool food in smaller portions on ice
DAL-7*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark for 7 days. Observed inconsistent date marking
DAL-8*29 Food thermometers provided and accessible−2
Provide thermometer in RIC from across hot table.
DAL-9*31 Handwashing lavatory - used for other purpose−2
Observed whisk in hand sink. Use for hand wash only.
DAL-10*33 Warewashing machine, sink - cleaned before use−2
Observed dirty dishes adjacent to prep sink while both sinks in use.
DAL-11*34 Pest Control−2
Observed excessive flies.
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed drinking in kitchen/food prep area.
DAL-13*36 Cloths in-use for wiping between uses stored−2
keep wiping cloth in sanitizer bucket.
DAL-14*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in kitchen, both RIC's, and dry storage
DAL-15*39 Equipment in good repair and proper adjustment.−2
Observed RIC w/ broken handle, broken gasket, leaking condensation.

Base deductions−42 pts

Mar 20

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chickpeas 53 degrees F, cheese 50 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw lamb over cooked chicken
DAL-3*18 Toxic items labeling-non original container−5
Observed spray bottle w/ no label

Basic (2)

−4 pts

DAL-4*39 Equipment in good repair and proper adjustment.−2
Observed damaged RIC gasket and handle
DAL-5*40 Reuse of Mollusk & crustacea shells−2
Observed using can to store food

Base deductions−19 pts

Mar 20

Routine InspectionScore: 77

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE
DAL-2*10 Clean Sight and Touch−5
Clean inside of RIC
DAL-3*18 Toxic items labeling-non original container−5
Observed spray bottle with no label
DAL-4*20 Grease Trap Tickets−5
Provide grease trap records

Basic (9)

−18 pts

DAL-5*21 RFSM - Not On Site−2
Obtain RFSM
DAL-6*31 Handwashing lavatory - accessible−2
Do not block hand sink
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Dry storage shed is not insect and rodent-proof. FINAL WARNING
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
Observed to-go containers on floor
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in dry storage shed
DAL-11*43 Light bulbs, light shields provided−2
Observed missing light bulbs/sheilds in dry storage shed
DAL-12*44 Maintaining refuse areas and enclosures−2
Observed excess garbage and debris in fenced back area.
DAL-13*45 Drying Mops-air dry−2
Store mop indoors inverted or hanging to air dry

Base deductions−38 pts

Sep 19

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer in 3-comp sink <10 ppm chlorine
DAL-2*18 Single Service-no deleterious substances−5
Do not microwave containers that are not microwave-safe.

Basic (8)

−16 pts

DAL-3*22 Handlers-Certificate Not On Site−2
Obtain food handler cards for all food handlers.
DAL-4*21 RFSM - Not On Site−2
RFSM -- expired copy on premises, renewed RFSM certificate not available.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use plastic shopping bag as food-contact surface.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
Food stores in shed with doors open. Doors are not self-closing.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in kitchen and RIC.
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair gaskets on 2 RIC's.
DAL-9*40 Reuse of single service articles−2
Do not re-use single-use containers.
DAL-10*45Physical Facilities Floors,Walls,Ceilings−2
Floor, walls, and ceiling of shed not approved for food storage.

Base deductions−26 pts

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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